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Peach, Passionfruit &
Raspberry Yoghurt Pops
Prep 10 mins + 6 hours to freeze
Makes 10
700g thick vanilla yoghurt
410g canned peach slices in natural juice, drained
2 passionfruit
150g fresh or thawed frozen raspberries
1 tablespoon caster sugar
1. Place 1 cup (260g) yoghurt, peaches and pulp
from passion fruit into blender jug and secure lid.
PUREE
8 seconds or until smooth.
2. Divide peach mixture among 10 x 125ml capacity
ice-pop moulds.
3. Place remaining yoghurt, raspberries and sugar
into blender jug and secure lid.
PUREE
5 seconds or until smooth.
4. Pour gently into each ice-pop mould on top
of peach mixture.
5. Place wooden stick into centre of each mould
and into freezer for 6 hours or until firm.
Tip:
To remove ice-pops from moulds,
dip moulds quickly into hot water
and gently pull the ice-pops.
Banana, Pecan & Honey
Frozen Yoghurt
Prep 5 mins + 30 mins to chill
Serves 6–8
4 frozen bananas, sliced
2 tablespoons honey
1 teaspoon vanilla extract
140g Greek yoghurt
70g pecan halves
1. Place ingredients into blender jug and secure lid.
FROZEN DESSERT
until program finishes or until
combined and smooth. Use tamper to press ingredients
firmly into the blades.
Serve:
Pour into a freezer-safe container and allow
to firm in the freezer for 30 minutes before serving.
Chocolate Hazelnut &
Banana Freeze
Prep 5 mins + 5 hours to freeze
Serves 6–8
16 ice cubes
160ml sweetened condensed milk
250g chocolate hazelnut spread
2 frozen bananas, sliced
1. Place ice cubes into blender jug and secure lid.
ICE CRUSH
30 seconds or until most of the ice
is crushed, scrape down sides of jug.
2. Place remaining ingredients into blender jug
and secure lid.
FROZEN DESSERT
until program finishes.
Repeat program if needed to become smooth.
Use tamper to firmly press ingredients into
the blades.
Use cleaning program to remove excess ingredients.
Serve:
Pour into a freezer-safe container
and freeze for 5 hours or until firm before serving.
Storage
: Transfer to a freezer-safe container
and store for up to 2 weeks in the freezer.
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